There’s something wonderfully satisfying about a simple dessert that feels like home. These Easy Cinnamon Blondie Bars bring warmth and comfort, making them perfect for weeknight snacks or weekend gatherings. They’re just as delightful for quiet moments with a cup of coffee as they are for family meals. With straightforward steps and common ingredients, this recipe invites even novice cooks to try their hand at baking. Let’s dive into making this comforting treat.
Why You’ll Love This Easy Cinnamon Blondie Bars Recipe
This recipe embodies ease and reliability, delivering a comforting balance of flavors that everyone will appreciate. The richness of the blondie bars combined with the cinnamon’s warmth makes for a delightful snack or dessert. With their practical everyday value, these cinnamon blondie bars are a staple that you can turn to time and again, whether for unexpected visitors or a simple cozy evening at home.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Baking dish
- Measuring cups
- Measuring spoons
Ingredients
- 180g sugar (sweetness)
- 250g plain flour (structure)
- 1.5t baking powder (leavening)
- 1/2t bicarbonate of soda (leavening)
- 1/2t salt (enhances flavor)
- 3 eggs (binding and moisture)
- 120g oil (not olive oil) (moisture)
- 1t vanilla extract (flavor)
- 200g yoghurt (moisture and tang)
- 1 package Cottees Vanilla pudding mix (adds creaminess)
- 100g butter (chopped) (richness)
- 300g soft brown sugar (depth of flavor)
- 2 tablespoons flour (for topping)
- dash of vanilla extract (flavor)
- 1-2 tablespoons ground cinnamon (to taste) (warmth)
How to Make Easy Cinnamon Blondie Bars
Step 1. Start by preheating your oven. This step ensures that the blondies will bake evenly and achieve the right texture. While it heats, you can prepare your baking dish by greasing it lightly, which helps prevent sticking and aids in cleanup later.
Step 2. In a large mixing bowl, combine the sugar, plain flour, baking powder, bicarbonate of soda, and salt. Whisk them together until well blended, ensuring there are no lumps. This creates a uniform dry mixture that will contribute to the structure and rise of your blondies.
Step 3. In another bowl, beat the eggs before adding in the oil and vanilla extract. Mixing these wet ingredients brings together their flavors and adds moisture. Be sure to whisk until the mixture is well combined and slightly frothy, as this will help incorporate air, aiding in texture.
Step 4. Next, fold in the yoghurt and the package of Cottees Vanilla pudding mix into the wet mixture. This will make your batter more flavorful and provide a creamy consistency. Stir gently until just combined to avoid overmixing, which can lead to dense bars.
Step 5. Gradually add the dry mixture to the wet ingredients. Using a spatula or wooden spoon, mix until no dry flour is visible. Be careful not to overmix, as you want a tender blondie. Aim for a consistent batter that is thick but pourable.
Step 6. Now, pour the batter into your prepared baking dish. Use a spatula to spread it out evenly. This ensures that the blondies bake uniformly. As you do this, take a moment to appreciate the smooth texture of the batter that’s going to turn into a delicious treat.
Step 7. In a small bowl, combine the soft brown sugar, two tablespoons of flour, a dash of vanilla extract, and ground cinnamon for the topping. Mix until it has a crumbly texture. This topping adds a delightful sweetness and a warm spice to each bite of your blondies.
Step 8. Sprinkle the cinnamon topping evenly over the batter in the baking dish. This step not only enhances the flavor but also creates a lovely visual appeal once baked. The topping will caramelize slightly in the oven, contributing to a wonderful texture.
Step 9. Place the baking dish in the preheated oven and bake until the blondies are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. This visual cue ensures they are cooked through while retaining a soft texture.
Step 10. Once baked, remove your blondies from the oven and allow them to cool in the pan for a bit before transferring to a wire rack. This will help them set properly and makes cutting easier once they have cooled completely.
Serving Suggestions
These cinnamon blondie bars are versatile and ideal for various occasions. They’re perfect for breakfast on the go, satisfying as a mid-afternoon snack, or even as a dessert after dinner. If you find yourself with leftovers, you can enjoy them over the next few days — they hold their moisture well. Consider pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat!
Pro Tips for Best Results
- Use room-temperature eggs and yoghurt; they incorporate better into the batter.
- Avoid overmixing once you combine the wet and dry ingredients for a softer texture.
- Grease the baking dish well to prevent sticking, especially with the butter in the recipe.
- Let the blondies cool fully before cutting; this enhances their texture and makes them easier to handle.
- Store any leftovers in an airtight container to keep them moist and fresh.
Common Mistakes to Avoid
- Overmixing the batter: This can lead to dense blondies. Mix just until combined to maintain a light texture.
- Not checking for doneness: Opening the oven too early might affect the rise. Use a toothpick towards the end of the baking time to check for doneness.
- Skipping the topping: The cinnamon topping adds not just flavor but also a desirable texture. Don’t leave it out!
- Not cooling properly: Attempting to cut blondies too soon may lead to a crumble instead of clean cuts. Allow them to cool completely.
- Using cold ingredients: Cold eggs or yoghurt may prevent proper mixing, affecting the final result. Use ingredients at room temperature.
- Using the wrong size baking dish: This can cause uneven baking. Stick to the recommended size for best results.
Variations & Substitutions
- For a chocolate twist, you can fold in chocolate chips into the batter before baking.
- If you prefer nuts, consider adding chopped walnuts or pecans for extra texture.
- Adjust the cinnamon to your taste; a little more can intensify the flavor if you love that warm spice.
- Experiment with different extracts; almond extract can provide a unique flavor profile.
Storage & Reheating
Keep the blondie bars at room temperature for up to three days in an airtight container to preserve their moisture. If you prefer, you can store them in the refrigerator for up to a week. For longer storage, wrap individual bars in plastic wrap and freeze for up to three months. To reheat, simply pop them in the microwave for a few seconds to enjoy that fresh-baked warmth again.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the fridge for a few hours before baking. However, for the best texture, it’s recommended to bake fresh whenever possible.
How long does it last in the fridge?
When stored in an airtight container, these blondie bars can last about a week in the refrigerator while maintaining their flavor and texture.
Can I freeze this recipe?
Yes, these blondies freeze well. Wrap them individually and store in a freezer-safe container for up to three months. Thaw them at room temperature or gently reheat.
What can I substitute for one ingredient?
If you don’t have yoghurt, sour cream could work as a substitute due to its similar moisture properties and tangy flavor.
Why didn’t my recipe turn out as expected?
There can be various reasons, such as inaccurate measurements, underbaking, or using cold ingredients. Always ensure your ingredients are at room temperature and measure them carefully for the best results.
Final Thoughts
Making these Easy Cinnamon Blondie Bars offers a straightforward, satisfying baking experience that fills your home with comforting aromas. Enjoying them, whether fresh out of the oven or after a day or two, reflects the simple joy of home-baked treats. This recipe is a lovely reminder that comfort and ease can often come together beautifully in our kitchens.
Easy Cinnamon Blondie Bars
Ingredients
Main Ingredients
- 180 g sugar sweetness
- 250 g plain flour structure
- 1.5 t baking powder leavening
- 0.5 t bicarbonate of soda leavening
- 0.5 t salt enhances flavor
- 3 eggs eggs binding and moisture
- 120 g oil (not olive oil) moisture
- 1 t vanilla extract flavor
- 200 g yoghurt moisture and tang
- 1 package Cottees Vanilla pudding mix adds creaminess
- 100 g butter (chopped) richness
- 300 g soft brown sugar depth of flavor
- 2 tablespoons flour (for topping)
- 1-2 tablespoons ground cinnamon to taste
Instructions
Preparation
- Preheat your oven to 180°C (350°F). Grease your baking dish lightly to prevent sticking.
- In a large mixing bowl, combine sugar, plain flour, baking powder, bicarbonate of soda, and salt. Whisk until well blended.
- In another bowl, beat the eggs, then add in the oil and vanilla extract. Whisk until well combined and slightly frothy.
- Fold in yoghurt and the Cottees Vanilla pudding mix into the wet mixture until just combined.
- Gradually add the dry mixture to the wet ingredients and mix until no dry flour is visible.
- Pour the batter into your prepared baking dish and spread it evenly.
- In a small bowl, combine soft brown sugar, two tablespoons of flour, a dash of vanilla extract, and ground cinnamon for the topping until it has a crumbly texture.
- Sprinkle the cinnamon topping evenly over the batter.
- Bake in the preheated oven until golden brown and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for a bit before transferring to a wire rack to cool completely.